Bengan Bharta / Roasted eggplant curry

Bengan bharta is one of the most comforting and easy to make curry with minimum ingredients on a lazy day. This dish of mine is tagged as “one of the best” by my husband and hence I make it quite often.

INGREDIENTS

Big eggplant – bengan

Garlic cloves – 6 to 7

Oil 2 tablespoon

chilly powder – 1 tsp

turmeric – 1 tsp

coriander – 1 tsp

garam masala (optional) – 1 tsp

tomatoes chopped – 1/2 cup

INSTRUCTIONS

Make slits in bengan to insert the garlic cloves.

Roast it directly in flame for 8-10 minutes till the skin on top becomes thin and crispy and the eggplant is cook well from inside.

Keep it aside to cool down before you remove the skin.

In a pan take oil add mustard seeds when its hot enough and add chopped tomatoes.